Spinach and Ricotta Gnocchi With Quick Tomato Sauce

Name: Spinach and Ricotta Gnocchi With Quick Tomato Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 6 to 7 basil leaves, cut into a chiffonade; 4 eggs; 59 milliliters all-purpose flour, plus more for the outside of the gnocchi; 907 grams fresh ricotta cheese, wrapped in cheesecloth and hung overnight in refrigerator; 255 grams box) frozen spinach, defrosted and water squeezed out; 2 cloves garlic, smashed and finely chopped; 8 servings Kosher salt; 2 to 3 grates fresh nutmeg; 8 servings Extra-virgin olive oil; 1 small onion, finely diced; 473 milliliters grated Parmigiano-Reggiano, plus more for sprinkling; 8 servings Grated Parmigiano-Reggiano, for garnish; 12 super-ripe plum tomatoes; 1 pinch Pinch crushed red pepper flakes; 8 servings Semolina, for holding the gnocchi

You can never have too many main course recipes, so give Spinach and Ricotta Gnocchi With Quick Tomato Sauce a try. One portion of this dish contains around 38g of protein, 46g of fat, and a total of 621 calories. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 8. From preparation to the plate, this recipe takes around 1 hour. A mixture of parmigiano-reggiano, super-ripe plum tomatoes, ricotta cheese, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is typical of Mediterranean cuisine.

Instructions

Watch how to make this recipe.

Special equipment: disposable pastry bag

Equipment you will use

Pastry Bag

Unwrap the ricotta cheese from the cheesecloth; the texture should be pretty dry and crumbly. If it is really dry (this is good) pass it through the food mill with the biggest holes.

Ingredients you will need

Ricotta Cheese

Equipment you will use

Cheesecloth

Put the cheese into a large bowl.

Ingredients you will need

Cheese

Equipment you will use

Bowl

Finely chop the squeezed spinach and add it to the ricotta.

Ingredients you will need

Ricotta Cheese

Spinach

Add the eggs, grated Parmigiano-Reggiano and nutmeg.

Ingredients you will need

Parmigiano Reggiano

Nutmeg

Egg

Mix until well combined. Taste and season with salt, if needed.

Ingredients you will need

Salt

Add in 1/4 cup of flour. If the mixture is still very wet, add in the remaining 1/4 cup of flour.

Ingredients you will need

All Purpose Flour

Dust a sheet tray generously with flour. Coat another sheet tray generously with semolina flour. Fill a pastry bag with the ricotta/spinach mixture. Pipe 1 1/2-inch balls of the cheese mixture onto the all-purpose flour lined tray. Shake the tray around to coat the balls in flour.

Ingredients you will need

All Purpose Flour

Semolina Flour

Ricotta Cheese

Spinach

Cheese

Shake

Equipment you will use

Pastry Bag

Roll each flour coated cheese piece around in your hand to form a ball. Do this gently so as to not squish the cheese balls. Arrange them on the semolina lined tray.

Ingredients you will need

Semolina

Cheese

All Purpose Flour

Roll

Bring a saucepan full of water to a boil over medium heat. Set up a bowl of ice water. In the bottom of each tomato cut an "X" in the skin. Working in batches, put the tomatoes in the boiling water for 15 to 20 seconds ONLY!

Ingredients you will need

Water

Tomato

Equipment you will use

Sauce Pan

Bowl

Remove the tomatoes from the boiling water and put them immediately into the ice water. When the tomatoes have cooled, remove them from the ice water and the skin should come off very easily.

Ingredients you will need

Water

Tomato

Remove the stems and seeds from the tomatoes; coarsely chop the tomatoes and reserve.

Ingredients you will need

Tomato

Seeds

Coat a large straight-sided saute pan, over medium-high heat, with olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the onions, season with salt, to taste. Toss in the crushed red pepper and cook the onions until they are soft and aromatic, about 8 to 10 minutes.

Ingredients you will need

Red Pepper Flakes

Onion

Salt

Add in the garlic and cook for 2 to 3 more minutes. Stir in the tomatoes and season with salt, to taste. Bring the tomato mixture to a boil, then reduce the heat and simmer for 15 to 20 minutes. Taste and adjust the seasoning, if needed.

Ingredients you will need

Seasoning

Tomato

Garlic

Salt

Toss in the basil just before serving.

Ingredients you will need

Basil

Bring a large pot of well-salted water to a boil over medium heat, then reduce the heat until the water is at a simmer. Carefully add the gnocchi to the simmering water. Cook until the gnocchi float and have begun to swell, 3 to 5 minutes.

Ingredients you will need

Gnocchi

Water

Equipment you will use

Pot

On individual serving plates, spoon some sauce on each plate and spread it out until it becomes a 4 to 5-inch circle.

Ingredients you will need

Sauce

Using a spider or long handled mesh strainer, carefully remove the gnocchi from the cooking water, blot on a tea towel and arrange 5 gnocchi on each circle of sauce.

Ingredients you will need

Gnocchi

Sauce

Water

Tea